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Kitsune Udon (Udon with Sweet Fried Tofu)
Serves 2 · About 30 min
Fried tofu simmered sweet with sugar and soy sauce, on top of hot udon noodles in broth.
① Remove the oil from the fried tofu→② Cut the fried tofu and green onion→③ Simmer the fried tofu sweet→④ Make the broth→⑤ Boil the udon and serve
What to buy
Frozen foods
Tofu
Vegetables
Seasonings & dry goods
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How to make it
1
Remove extra oil from the fried tofu
- Put 500 ml water in a small pot and bring to a boil on medium heat
- Add the 2 sheets of fried tofu and boil 1 min, pushing them under the water with cooking chopsticks
- Drain in a strainer
- When cool enough to touch, press lightly between your hands to remove water
How to tell it's doneOil is floating on the surface of the water, and the fried tofu is soft.
Be carefulFried tofu just out of hot water is hot. Don't touch it with your hands right away.
2
Cut the fried tofu and green onion
- On a cutting board, cut the fried tofu diagonally into triangles (2 pieces from each sheet, 4 pieces in total)
- Cut the green onion 2–3 mm wide (thin rounds). Put on a small plate
How to tell it's doneThe 4 triangles of fried tofu and the cut green onion are ready.
3
Simmer the fried tofu sweet
- Put 200 ml water, 1/2 tsp dashi granules, 2 tbsp sugar, 1 tbsp mirin and 1 1/2 tbsp soy sauce in a small pot and put on medium heat
- When it boils, lay in the fried tofu
- Cut foil into a circle a little smaller than the pot and put it directly on top of the fried tofu (a drop lid)
- Medium-low heat for 10 min. After 5 min, lift the foil and turn the fried tofu over with cooking chopsticks
How to tell it's doneThe liquid has gone down to about 2 tbsp in the bottom of the pot, and the fried tofu is brown and plump from soaking up the liquid.
Be carefulIn the last few minutes the liquid goes down fast. Stay in front of the pot. If you smell burning, turn off the heat right away.
4
Make the broth
- In another pot, put 600 ml water, 1 1/2 tsp dashi granules, 2 tbsp soy sauce, 2 tbsp mirin and 1/3 tsp salt, and put on medium heat
- When it boils, turn to low heat and keep it warm
- Taste it. If the flavor is weak, add salt a pinch at a time
How to tell it's doneIt is bubbling, and the broth is clear and light brown.
5
Boil the udon and serve
- Put 1.5 L water in a large pot and bring to a boil on high heat
- Add the frozen udon still frozen and boil for the time on the package. Loosen with cooking chopsticks
- Drain in a colander and put 1 portion in each bowl
- Pour the broth from step 4 over, 300 ml per person (3–4 ladles)
- Top each with 2 pieces of fried tofu from step 3 and the green onion
ReadyThe noodles are white and soft all the way to the center, and steam rises from the broth. Eat while hot.
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If it didn't work out
The fried tofu tastes weakToo much liquid was left in step 3. Next time, simmer until about 2 tbsp is left in the bottom of the pot.
The fried tofu burnedIt simmered too long, until the liquid was gone. Serve it with the burnt side down. Next time, watch in front of the pot for the last few minutes.
The fried tofu is oilyThe oil removal in step 1 was too short. Next time, boil it a full 1 min in the water.
The sauce is weakAdd salt a pinch at a time, tasting each time.
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